Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the milk and lightly beaten eggs.

Add panko bread crumbs, ½ cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently.

In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Pour sautéed garlic and oil into the bowl. Add chopped parsley and mix well.

Add the ground chicken and mix until just combined. Avoid overmixing.

Lightly grease a 9×5 inch loaf pan with olive oil or cooking spray.

Transfer the mixture to the pan and shape into an even loaf.

In a small bowl, combine melted butter and garlic powder. Brush over the top of the loaf.

Sprinkle extra Parmesan cheese over the top.

Pour chicken broth around the sides of the loaf in the pan.

Bake for 60–70 minutes, or until the internal temperature reaches 165°F (74°C).

Remove from oven and let rest for 10–15 minutes before slicing.

Slice and serve warm.